Cut-out gluten-free sugar cookies are fun to make, and to frost, for any holiday.

After a heavy meal of potato latkes for Hanukkah, it’s nice to have a lighter dessert, like these gluten-free cut-out sugar cookies — perfect for any holiday. For our family Hanukkah celebration this year, I contributed a big batch of unfrosted gluten-free cookies, along with bowls of colored icing for frosting the cookies. The kids frosted the festively shaped cookies at the party, providing lots of fun entertainment and only minimal mess.

This recipe makes about four dozen gluten-free cookies — good for a large crowd. The dough holds together well when rolled out, and the cut-out cookies retain their shape nicely. (I wish I could say the same for my shape.) The cookies have a delicate shortbread flavor that is nicely balanced by the smooth, sweet frosting.

I’m very excited to participate in the first-ever Hanukkah Blog Party, hosted by Leah of Cook Kosher and Miriam of Overtime Cook, who have put together a fabulous array of Hanukkah-themed recipes, treats and crafts from Jewish bloggers all over the world!

Scroll down for links to delicious Hanukkah treats from other bloggers, and for information on a cookbook giveaway — which you can enter by leaving a comment at the bottom of this post!

Gently whisk together gluten-free flours, baking powder, xanthan gum and salt in a large bowl; set aside.

In the bowl of a stand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating until eggs are well-incorporated. Stir in vanilla. Gradually add flour mixture, mixing until combined.

Divide dough into three balls, kneading balls a few times to make sure dough is smooth. Wrap balls in waxed paper and refrigerate for one hour or overnight.

When you’re ready to cut out the cookies, preheat oven to 375 degrees and line two baking sheets with parchment paper.

Spread a generous amount of brown rice flour on your work surface and roll out one-third of dough at a time, keeping the rest in the refrigerator until needed. Roll dough to 1/4-inch thickness. If dough is sticky, knead in a little extra rice flour and roll between two pieces of waxed paper. Cut dough into shapes with cookie cutters. Transfer cookies, spacing 1 inch apart, to lined baking sheets.

Bake cookies at 375 degrees for 12 to 14 minutes, until edges are light brown. Cool on baking sheet before removing to wire rack.

To frost cookies, place confectioners’ sugar, milk, corn syrup and vanilla extract in a large bowl and mix with a fork until it reaches a smooth, thick, spreadable consistency, like honey. If frosting is too stiff, add a little more milk. If it’s too liquidy, add more confectioners’ sugar.

Divide frosting into a few bowls and stir a couple drops of food coloring into each bowl. Frost the cookies with a knife or offset spatula. You can also add sprinkles before the frosting sets.

If you want white frosting, omit the vanilla extract (which turns the frosting a light tan) and sub an extra tablespoon of milk instead.

Yield: About 50 frosted cookies

Cookbook Giveaway

To help get everyone into party mode, the Hanukkah Blog Party has a bunch of fabulous new cookbooks to give away! To enter, leave a comment at the bottom of this gluten-free sugar cookie post for your chance to win one of:

2 copies of Esther Deutch’s CHIC Made Simple (sponsored by the author)

Giveaway ends at 11:59 PM Eastern time on Sunday, December 16. *Update: 12/17: Giveaway is now closed.* Limit one entry per person per blog, so visit the other blogs for extra chances to win. Prizes can only be shipped within the US. Entries must be accompanied by a valid email address in order to qualify.

Hanukkah Blog Party

This is the second of many fabulous Holiday Blog Parties. If you would like to be added to the mailing list to participate in future parties, please email holidayblogparties@gmail.com

Stop by the other blogs and check out these Hanukkah-themed recipes. Please note that not all the recipes in the collection are gluten-free.

I grew up with food allergies and always was made to feel so bad or like it was my fault that I couldn’t eat certain foods.
It is so nice to see that there are so many options available now for kids (and adults) with food sensitivities.

Sorry to hear about your experiences growing up with food allergies. I feel fortunate that there are so many more options for kids today, and much greater acceptance and understanding. It’s not always easy, but it’s a lot easier.
Eve

About Gluten-Free Nosh

Sharing recipes, tips and experiences forgluten-free families

My youngest daughter was diagnosed with celiac disease when she turned 2. In the past seven years, we’ve learned how to create gluten-free versions of our favorite foods and traditional Jewish foods and how to navigate through restaurants, school and birthday parties gluten-free.